Spanish Chicken Tray Bake

tray bake fresh out the oven with metal serving spoon digging in

5 from 19 votes

This Spanish Chicken Tray Bake is absolutely bursting with flavour! Stress free dinners don't come more delicious than this!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Spanish

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Large Deep Baking Tray (mine is 30cmx40cm / 12"x16")
Large Mixing Bowl, Tongs & Cling Film (for marinating chicken)
Sharp Knife & Chopping Board
Zester/Fine Grater (for orange zest)
Whisk

Ingredients

Marinade

2lb/1kg bone-in skin-on Chicken Thighs (see notes)
3 tbsp Olive Oil
2 tsp Smoked Paprika (can sub regular paprika)
1.5 tsp Oregano
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper (reduce if you don't like spice)
1/2 large Lemon juice only

Tray Bake

14oz / 400g Baby Potatoes, halved
7oz / 200g Spanish Chorizo, sliced into around 8 pieces (3cm/1")
7oz / 200g Cherry Tomatoes
2/3 cup / 100g pitted Mixed Spanish Olives, or olives of choice
5-6 cloves of Garlic, lightly crushed (skins left on)
2 small/medium White Onions, quartered & peeled
2 red, yellow or orange Peppers, sliced in large wedges (2cm/ 3/4" wide)
1/2 large Orange, zest only
few sprigs of Fresh Rosemary
Olive Oil, as needed
Salt & Pepper, as needed

Instructions

Whisk together smoked paprika, oregano, salt, cayenne pepper & black pepper with olive oil and lemon juice in a large mixing bowl. Mix in the chicken thighs until completely coated, then tightly cover and marinate in the fridge for as long as you have time for (2 - 24 hours). If you're pushed for time just marinate at room temp whilst you prep the other ingredients.
In a large deep baking tray combine potatoes, peppers, onion, chorizo, rosemary and garlic with a light drizzle of oil and a pinch of salt & pepper. Nestle in the chicken thighs (skin side up) and brush with any leftover marinade. Ensure the potatoes are all visible to allow them to crisp, then make sure the chorizo is more hidden to prevent it from burning. Place in the oven at 200C/400F for 30mins.
Remove from the oven, flip the potatoes and baste the chicken with the juices in the base of the pan. Evenly scatter over the olives, tomatoes and orange zest, then place back in the oven for another 15mins, or until the chicken is piping hot through the centre and lightly charred/crisp on top. The tomatoes and olives should be slightly wrinkled with the potatoes soft all the way through.
Evenly divide everything for serving, then whisk the liquid left in the pan to combine the fats & juices. This is bonus flavour! Plus the garlic will be buttery soft, do with that what you will.

Video

Notes

a) Can I use other parts of chicken? - You could use drumsticks or a mix or drumsticks and thighs, just be vigilant of timing if they are different sizes. You'll also want to flip the chicken drumsticks so both sides get crispy. I don't recommend using breasts, the tray is in the oven too long for them to stay moist.

b) Serving - I love serving this with some bread to mop up all that gorgeous flavour in the pan. The garlic is so soft you'll be ale to spread it on the bread for bonus flavour!

c) Spice - Due to the cayenne pepper and chorizo, this dish has a gentle twang of spice. Nothing too overbearing though. If you're wary just halve the cayenne pepper.

d) UPDATED RECIPE - I updated the recipe on 17/03/23 and made the following changes:

Increased the number of baby potatoes and olives very slightly.
Lowered the time and temp slightly from 210C/410F for 55-60mins, to 200C/400F for 45mins. Although just be vigilant of large pieces of chicken incase they do take a little longer. The more I make this recipe the rarer it is I go past 45mins though.
Removed the gravy. The more I make this recipe the less I make it, and the juices in the pan are delicious enough. If you still enjoy the gravy it was just 1-2tbsp flour mixed in with the juices over medium heat, then 2cups/500ml whisked in with 1 tsp honey, a squeeze of lemon juices and s&p to taste.

Nutrition